'The future of breeding alpaca for human consumption will be just going better and better.'
“养殖羊驼供人类消费的前景只会越来越广阔。”
The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and Peruvian caper berries.
这家餐厅的特色菜包括“鞑靼羊驼肉”:风干30天的鞑靼羊驼脊肉,配上黑蒜和秘鲁刺山柑。
Renowned chef Matt Moran, who owns some of Sydney's leading restaurants, previously wrote an article for The Daily Telegraph to discuss his experience cooking alpaca meat.
著名厨师马特·莫兰在悉尼拥有几家高档餐厅,他之前给《每日电讯报》写过一篇文章,讲述他烹饪羊驼肉的经验。
Moran said he had never tried the meat until he visited an alpaca farm, and described the flavour as 'very tasty', especially the meat from the neck.
莫兰说,他有一次参观了一个羊驼养殖场,才第一次吃到羊驼肉,他形容羊驼肉味道“非常好”,特别是脖子上的肉。
Alpaca has also starred in dishes at the Melbourne Food and Wine Festival, with the The Age reporting in 2013 about 20 Australian restaurants served the meat, a number which has grown considerably since.
羊驼菜品也曾在2013年墨尔本美食美酒节上亮相。据《时代报》当时报道,澳大利亚约有20家餐厅供应羊驼肉。这一数字自那以后大幅增长。
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